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ARTICHOKE FRITTATA

Baby artichokes have no developed fuzz or fibrous leaves in the center. So, with careful trimming, the artichoke is completely edible.

Makes 4 servings.

• 8 fresh California baby artichokes
• 1 quart water
• 1 lemon, juiced
• 1 carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 4 peppercorns
• 1/2 pound angel hair pasta
• 3 tablespoons olive oil, divided
• 3 eggs, beaten
• 2 cups heavy whipping cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil crushed
• 1 clove garlic, minced
• salt and pepper, to taste
• 1 medium tomato, chopped
• 1/2 cup sautéed mixed mushrooms
 

Prepare artichokes: bend back outer petals until they snap off easily near base; continue to snap off petals until leaves are half green at top and half yellow. Slice off green portion of leaves. Cut the stem level with the base and trim any remaining dark green from the base. Cut artichokes in half. Cut out any purple or pink inner leaves. If the interior is white, the entire artichoke is edible.

In a large pan bring water, lemon juice, carrot, celery and peppercorns to a boil.
Add artichokes and cook until tender, about 7 to 10 minutes.
Remove artichokes from liquid and cool.

Cook pasta in boiling water until al dente; rinse in cold water and drain.

Toss with 1 tablespoon of olive oil; set aside.

Beat eggs with heavy cream, Parmesan cheese, basil, garlic, salt and pepper.
Stir in cooked artichokes, pasta, tomato and sautéed mushrooms.

Heat remaining 2 tablespoons olive oil in large skillet.
Pour in egg mixture.
Cook on one side until golden brown and turn to brown second side.
Cut into 4 wedges.
Garnish with fresh herbs, as desired. 

Courtesy California Artichoke Advisory Board
www.artichokes.org